Shrimp-and-Andouille Brochettes |
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Prep Time: 18 Minutes Cook Time: 0 Minutes |
Ready In: 18 Minutes Servings: 1 |
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Andouille is a spicy smoked sausage popular in Cajun dishes. You can substitute your favorite smoked sausage. Ingredients:
12 (12-inch) wooden skewers |
3 tablespoons olive oil |
2 tablespoons sherry or white wine vinegar |
1 teaspoon dijon mustard |
2 garlic cloves, minced |
1 teaspoon herbes de provence |
1/4 teaspoon salt |
1/4 teaspoon cracked black pepper |
1 1/2 pounds peeled and deveined large shrimp, with tails |
1 (12- to 16-ounce) package andouille sausage, cut diagonally into 3/4-inch-thick slices |
2 red onions, peeled and quartered |
1 pint cherry tomatoes |
lettuce leaves |
Directions:
1. Soak skewers in water 30 minutes. Preheat grill to medium-high heat (350° to 400°).
2. Whisk together oil and next 6 ingredients; reserve 2 tablespoons. Thread shrimp, sausage, onions, and cherry tomatoes evenly onto skewers. Place in a large baking dish or roasting pan, and brush with marinade.
3. Grill skewers 4 to 5 minutes on each side or until sausage is browned and shrimp are done. Serve over lettuce leaves; drizzle with reserved 2 tablespoons marinade.
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